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Pumpkin Spice Macaroons

It’s not too late to add a little more spice to your Fall! Before pumpkin spice season officially comes to an end, we wanted to share these delicious Pumpkin Spice Macaroons with you featuring Honey Mama’s Ginger Cardamom and Bob’s Red Mill’s Hazelnut Flour. They’re grain free, dairy free, and absolutely delicious (seriously – we hardly had enough left to photograph for this recipe!) Enjoy ❤️

Pumpkin Spice Macaroons
Recipe by Ivy Entrekin

Ingredients
½ cup packed Medjool dates, pits removed
½ cup Bob’s Red Mill Hazelnut Flour
¼ cup coconut butter, melted
¼ cup maple syrup
2 T. canned pumpkin puree
1 tsp. vanilla extract
1 ½ tsp. ground cinnamon
½ tsp. ground cardamom
½ tsp. ground ginger
¼ tsp. allspice
¼ tsp. Himalayan pink salt
1 ½ cups Bob’s Red Mill Shredded Unsweetened Coconut
1 Honey Mama’s Ginger Cardamom bar, chopped into small pieces (about the size of mini chocolate chips)

 

Directions

  1. Preheat oven to 325 and line a baking sheet with parchment paper.
  2. Pulse dates and hazelnut flour in a food processor until dates are broken into small bits. Set aside.
  3. Place melted coconut butter, maple syrup, pumpkin puree, and vanilla extract in a mixing bowl and stir to combine. Add spices and salt, and stir again. Toss in date/hazelnut flour mixture and Honey Mama’s pieces. At this point the mixture will be fairly sticky, so you can use your (clean!) hands to make sure all of the ingredients are fully combined.
  4. Divide the mixture into 8 portions and roll into balls. Arrange the balls on a parchment-lined baking sheet, and place in the oven for 20 minutes. You could also make smaller macaroons—about 16 or so—but watch them closely so that they don’t burn.
  5. Let macaroons cool on the baking sheet for about 5 minutes, then move them to a wire cooling rack.

Store in an air-tight container at room temperature.

Yield:  8 large or 16 small macaroons.

Pecan Pie with Honey Mama’s Ginger Cardamom Chocolate Chunks

Pecan Pie with Honey Mama’s Ginger Cardamom Chocolate Chunks
Original Recipe from Smitten Kitchen

Crust (note: this is a double pie crust recipe since we are using a 10” deep dish FINEX skillet)
2 1/2 cups all-purpose or gluten free flour
1 teaspoon fine sea salt
2 sticks cold unsalted butter, cut into chunks
1/2 cup+ very cold water (I fill the measuring cup full with ice cubes after water is measured to ensure water is cold enough)

Filling
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup sorghum or golden syrup
A pinch of sea salt
2 cups toasted pecan halves
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
3 large eggs
3 oz (approx 1.3 packages) Honey Mama’s Ginger Cardamom Bar *very cold

Make the pie dough:

With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl.

Shape dough into 5” flattened ball, wrap in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 15-16 inch circle. Fold dough gently in quarters without creasing and transfer to a 10-inch FINEX cast iron skillet. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Place in freezer for 20 minutes, until solid.

Par-bake the crust: Place crust into preheated 400 degree oven and bake for 12 minutes. Remove from oven and set aside and cool 15 to 20 minutes.

Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 350°F (175°C).

Prepare filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed.

In medium saucepan, combine butter, brown sugar, sorghum or golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, and vanilla. Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. While mixture is cooling chop Honey Mama’s bar into 1/2” squares and set aside. Then, whisk in one egg at a time until combined, drop in Honey Mama’s squares, gently mix in to distribute, then immediately pour mixture into prepared pie shell.

Bake: For 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.

Strawberry Cardamom Smoothie

Honey Mama’s Ginger Cardamom Bar adds a subtly spicy twist to a classic strawberry banana smoothie, and if you’re a big fan of cardamom you can add more to taste. Top with granola, goji berries, hemp seeds, more Honey Mama’s, or whatever else you have on hand.

Strawberry Cardamom Smoothie
Recipe by Ivy Entrekin

 

1 cup frozen strawberries
1/2 large banana, frozen
1/2 cup milk (we used unsweetened hemp milk)
1/4 cup yogurt (we used homemade coconut milk yogurt)
1 medjool date, pitted
1 oz (1 serving) Honey Mama’s Ginger Cardamom Bar, roughly chopped
1 tsp. ground cardamom (optional)
Optional toppings: yogurt, granola, goji berries, chopped Honey Mama’s pieces, hemp seeds

 

Place all ingredients (except for optional toppings) in a VitaMix (or other powerful blender). Blend on high speed for 30 seconds. Pour into a glass or jar, and top with remaining ingredients. Serve with a straw and a spoon! Serves one.

 

Paleo Pumpkin Fudge Bars

Are you looking for a holiday treat that is chock full of protein and healthy fat, yet tastes every bit as decadent as your favorite pumpkin pie?  These bars are the perfect way to blend health and pleasure into one perfect bite. Plus, they have the added bonus of our NEW sweet & spicy Ginger Cardamom bar, which adds just the right amount of zing to every satisfying bite.

Paleo Pumpkin Fudge Bars
Recipe by Ivy Entrekin

Crust:
½ cup sprouted almonds
½ cup unsweetened shredded coconut
½ cup soft Medjool dates
1 Honey Mama’s Ginger-Cardamom bar, roughly chopped
1 big pinch of Himalayan pink salt

Pumpkin Fudge:
½ cup pumpkin puree
½ cup virgin coconut oil
½ cup tahini (or your favorite nut/seed butter)
¼ cup raw honey
1 tsp. cardamom powder
½ tsp. ginger powder
Pinch of Himalayan pink salt

Chocolate Shell:
¼ cup coconut oil
¼ cup cocoa powder
1 T. honey
¼ tsp. vanilla extract
Flaky sea salt

Directions:
Place the almonds and shredded coconut in a food processor and process until the almonds are broken into small bits. Add the Honey Mama’s pieces, dates, and salt; continue processing until the mixture becomes sticky and starts to clump together. Line a loaf pan with parchment paper, then press the mixture evenly across the bottom of the loaf pan. Place in the freezer to chill while you make the fudge.

In a small saucepan, melt the coconut oil over low heat. Add the pumpkin puree and tahini, whisking together until smooth. Remove from heat, and whisk in the honey, cardamom and salt. Once everything is fully combined, remove crust from freezer, and spread fudge evenly over the top. Place in the refrigerator to chill until fudge firms up, about 3 hours or overnight.

Once fudge is firm, make the chocolate shell layer by combining all ingredients in a small saucepan, and whisk over low heat until no clumps remain. Quickly pour over fudge and spread evenly. Before the shell hardens completely, sprinkle some flaky salt over the top. Refrigerate for just a few minutes to firm up completely.

Slice bars diagonally into 8 portions. Refrigerate until ready to serve.

Notes:
This recipe is very flexible. You can switch out the almonds for pecans, pumpkin seeds, etc., or substitute your favorite nut/seed butter for the tahini. I’ve used pumpkin pie spice to replace the cardamom & ginger, and they were every bit as delicious. The fudge layer gets very soft at room temperature, so I recommend refrigerating these bars until you are ready to serve them.

Fresh Blackberry Coconut Ice Cream Pops with Magic Shell

Just last weekend we were fortunate enough to be a part of Feast Portland’s Grand Tasting for the second year in a row, and oh boy did we have a spectacular time! It’s pretty hard not to be blissed out when you’re surrounded by some of Oregon’s best chefs, brewers, bakers, vintners, cheese makers, and food artisans.  This year we danced our way through Feast (quite literally – we wouldn’t lie about this!) while handing out Honey Mama’s samples and super-delicious Magic Shell-Dipped Fresh Blackberry Coconut Pops to multitudes of smiling Feast attendees.
If you missed out on Feast, don’t you worry! While you may not be able to recreate our dance moves, you can most certainly recreate our pops. Just follow the directions below and you’ll have some chocolate-dipped blackberry deliciousness in no time.

 

Did You Know: Since its inception, Feast has raised over $300,000 to help end childhood hunger in Oregon and across the country. This year we feasted to support Partners for a Hunger-Free Oregon.
 

 

Fresh Blackberry Coconut Ice Cream Pops with Magic Shell

Recipe by Ivy Entrekin

Pops:
2 cups full-fat coconut milk
2 cups frozen blackberries, chopped
¼ cup raw honey
1 T. vanilla extract
Juice from ½ lemon
1 Honey Mama’s CocoNoNut bar, chopped

 

Magic Shell:
¼ cup virgin coconut oil, melted
¼ cup cocoa powder
1 T. honey
¼ tsp. vanilla extract

 

Directions:

1. Add coconut milk, raw honey, vanilla extract, and lemon juice to a blender container. Blend on high speed for 30 seconds, or until fully mixed. Pour into a mixing bowl, then stir in blackberries and CocoNoNut pieces. Pour mixture into your favorite popsicle mold and place in the freezer until solid.

2. Once frozen, remove pops from mold and quickly whip up a batch of magic shell by whisking melted coconut oil with honey and vanilla, then slowly adding cocoa powder until smooth. Give each pop a quick dunk in the magic shell mixture, and wait a couple of seconds until the shell hardens. Eat and enjoy!

 

Notes:
All popsicle molds hold different amounts of liquid, but we were able to make 30 small popsicles with this recipe (we used silicone ice cube trays and toothpicks). If you have leftover magic shell you can use it as a warm sauce on all kinds of things. It stores easily in the fridge, and heats up quickly at room temperature on a warm day or after a few seconds in a microwave. Pops that have been dipped in magic shell are best enjoyed immediately.

 

Eclipse Balls

Happy Eclipse weekend! To celebrate the total eclipse occurring this Monday August 21st, our friend Kate Gavlick has created a recipe for some decadently dark Eclipse Balls featuring Honey Mama’s Nibs & Coffee bar. Unlike the eclipse, however, you can experience these whenever you like, so go on and whip up a batch to share today.

Eclipse Balls
by Kate Gavlick (follow her for more great recipes)

1 Honey Mama’s Nibs and Coffee bar
¼ cup coconut butter
½ cup pecans
1 heaped Tablespoon coconut oil
2 Tablespoons cold brew coffee (we used Stumptown)
¼ cup unsweetened coconut flakes

Combine all ingredients, except for coconut flakes, in a food processor and pulse until combined and sticky, but not overly broken down – just about 15-20 seconds.

Scoop a heaped tablespoon of mixture into hands and roll into a ball. Dip into coconut flakes to make an eclipse pattern. Repeat for the remainder of the mixture.

Store eclipse balls in the freezer for up to six months. Enjoy!

Nourish Your Chill Smoothie

This creamy, minty delight is a perfect treat/breakfast/cool down for any hot summer day. We recommend enjoying in the mid morning sun with a big spoon to ensure you get plenty-o honey-chocolate curls in each bite.
1 cup ice
1 frozen banana, broken into a few chunks
1/2 cup almond milk
1/2 cup coconut milk
2 Tbsp almond butter
1 Tbsp cacao nibs
1 cup fresh mint leaves (or more to taste)
1 oz Frozen Honey Mama’s Oregon Peppermint bar, shaved and kept frozen
Shave lengthwise into long curls, one oz of frozen Honey Mama’s Oregon Peppermint bar using a vegetable peeler. Place shavings in bowl and set aside in freezer.
Place ice, banana, milks, almond butter, nibs and mint leaves into blender and blend on high until creamy.
Pour into pint glass, top with chilled Honey Mama’s Oregon Peppermint bar shavings and enjoy!

Raspberry CocoNoNut Ice Cream

 

Ice cream is a quintessential summer pastime, and during these sizzling summer months we always like to have some on hand in our freezer. While we love a good, simple vanilla (especially with any flavor of crumbled Honey Mama’s on top), there are so many fresh berries this time of year we just couldn’t resist whipping up a flavor loaded with juicy, bright red raspberries.

 

 

This is a great ice cream to serve up at your next summer BBQ, and it’s incredibly simple to make. Feel free to experiment with any combination of local berries you might have on hand.

 

 

Raspberry CocoNoNut Ice Cream
(Recipe by Ivy Entrekin)
2 cups fresh raspberries
1 (13.5 oz) can full-fat coconut milk
½ cup cashew milk (or sub more coconut milk)
½ cup Medjool dates, pitted and roughly chopped
1 tsp. lemon juice
1 (2-inch) piece vanilla bean, split and scraped
1 T. grass-fed gelatin, optional

1 Honey Mama’s CocoNoNut Cacao-Nectar bar, chopped

 

 

 

Place 1 cup of the raspberries in a blender, and add the coconut milk, cashew milk, dates, lemon juice, and vanilla bean seeds. Blend until smooth. Place gelatin in a small bowl (if using), and whisk in ¼ cup boiling water. Restart the blender, and add the gelatin mixture through the feed tube while the engine is running. Blend for about 30 seconds, or until well-mixed. Place the mixture in the refrigerator to chill.

 

After an hour or so, pour the mixture into the bowl of an ice cream maker, and press the start button. Roughly chop the remaining raspberries and set aside. Once the mixture reaches “soft serve” consistency, add raspberries and the chopped Honey Mama’s pieces. Churn until the mixture firms up.

 

Makes 1 heaping quart of ice cream.

 

Notes:
If you don’t have vanilla beans on hand, you can sub a teaspoon of vanilla extract.
The addition of gelatin ‘stabilizes’ frozen treats, and gives them a nice, creamy texture. If you want to keep your treats 100% vegetarian, you can leave it out. I have also read about using guar gum, xanthan gum, or soy lecithin for purposes such as this, but I have never experimented with them myself. I keep the bowl of my ice cream maker in the freezer at all times so that it is always ready to go. Most machines require that the bowl be frozen for at least 24 hours before attempting to make ice cream, but refer to the manufacturer’s directions that came with yours for exact instructions.

 

Nibs & Coffee Cake

To celebrate our Nibs & Coffee bar sofi Award win for Best Sweet Snack from the Specialty Food Association last month, we came up with a delectable new recipe to share! We’ve put the coffee in the coffee cake, that’s right! Now you can get your morning dose of coffee inside of your coffee cake instead of alongside it. How fun is that?

Eat, share, enjoy!

Streusel:
2 Honey Mama’s Nibs & Coffee Bars (5 oz.), chopped
½  c. pecans, chopped
½ c. coconut sugar
¼ c. Bob’s Red Mill Paleo Baking Flour
¼ c. coconut oil, room temperature or slightly softened
2 tsp. cinnamon

Cake:
1 c. almond milk
1 T. apple cider vinegar
2 c. Bob’s Red Mill Paleo Baking Flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. Himalayan pink salt
1 tsp. vanilla
½ c. Spectrum organic shortening (or butter)
1 c. coconut sugar
2 eggs

Directions:
1. Preheat oven to 350 degrees. Grease a 9” cake pan and set aside.

2. Place streusel ingredients in a bowl and use your fingers to break up the coconut oil (if the oil has reached a more liquified state you can just stir to mix the ingredients). Set aside.

3. Pour apple cider vinegar into a measuring cup, then fill with almond milk to reach the 1 cup mark. Give it a quick stir, then set aside. Sift dry ingredients into a bowl; set aside. Place coconut sugar and shortening in a medium-size bowl and mix with a handheld electric mixer until fully incorporated. Add ⅓ of the flour mixture and mix well. Add 1 egg, mix, then add ½ the remaining flour mixture. Add the last egg, then the remainder of the flour, mixing after each addition. Drop mixer speed to low, then slowly pour in the almond milk and vanilla; mix until fully incorporated.

4. Spread half the cake batter into the pan and top with half of the streusel. Carefully spread the remaining batter over the streusel, then sprinkle the rest of the streusel on top.

5. Bake 40-50 minutes, or until cake is set and a toothpick inserted into the center comes out clean. Cool 15-20 minutes before serving.

Notes:
I used organic palm shortening to make this cake dairy-free, but you can use room temperature butter if you prefer. If you aren’t following a grain-free diet, you may be able to use regular all-purpose flour or gluten-free all-purpose flour, but the cooking time may be slightly different. My cake seemed like it could burn on top before the center set, so I added a foil tent loosely over the top for the last 10-15 minutes.

 Serves 12

The Mama’s Mama’s Cookie

 

The Mama’s Mama’s Cookie

This recipe is adapted from a recipe given to me by my mom, Marcie Goldsby.

As far back as I remember growing up, my mom spent her late afternoons every day in the kitchen making dinner for our family of six. There was a particular combination of focused, creative action happening in there that inevitably resulted in all six of us—and more often than not, friends and neighbors—coming together to share a meal at the end of the day. It was as simple, and routine, and magical as that. She was the soul of that kitchen, the real deal, and the recipes she made were like family stories: always a little different, but steady and true and shared. They brought people together and were always, always, delicious. Everything about this cookie recipe reflects the care and magic of the food she made. She shared this recipe with me years ago, and we eventually made and sold these in a bakery we owned together in the early 2000’s called Blue Gardenia. It was our best selling cookie, and for good reason. These little rounds of goodness are light and flakey and crunchy, and have enough chocolate to satisfy the ever-present need for “just a little MORE” chocolate in almost everything.

So here it is! Make, eat, enjoy and share with people that you love.

From our kitchen to your table. Nourish ~ Delight

Christy Goldsby
Founder & CEO, Honey Mama’s

The Mama’s Mama’s Cookie

*I haven’t altered the original recipe much: I’ve made it gluten free, changed the oil from safflower to coconut, and swapped out bittersweet chocolate chips for Honey Mama’s chunks (Oh ya!)..

Ingredients:

3 cups gluten free extra thick cut oats, toasted (I used Bob’s Red Mill)
2 cups raw almonds, toasted
2 cups gluten free flour (I used Pamela’s Artisan Mix)
1 t salt
1/2 t baking soda
1 cup extra virgin coconut oil (melted)
1 cup maple syrup
1 T vanilla extract
2 cups (4 packaged bars) cold Honey Mama’s bars cut into 1/2” chunks (I used Dutch for this recipe)

Preparation

  1. Line a cookie sheet with parchment paper. Set aside.
    2. Preheat oven to 325 degrees.
    3. Toast the almonds and oats (this can be done at the same time on two racks in the oven). Spread oats in a single layer on a cookie sheet. Spread almonds in a single layer on another cookie sheet. Place in preheated oven and toast until just aromatic, 13-14 minutes. Remove from oven and allow to cool to room temperature
  2. With a large chefs knife, roughly chop all toasted almonds and about half of toasted oats (this can also be done by gently pulsing in food processor).
  3. In a large bowl gently mix together all dry prepped ingredients: almonds, oats, flour, salt, and baking soda
  4. Melt coconut oil (this can be done by placing a jar of solid coconut oil in a pot of hot water for a few minutes). Measure the melted oil.
  5. In a medium bowl combine all wet ingredients (melted coconut oil, maple syrup, and vanilla extract). Whisk until blended.
  6. Remove Honey Mama’s bars from fridge and chop into chunks with large chefs knife.
  7. Add wet ingredients and Honey Mama’s chocolate chunks into dry ingredients. Mix with a large spoon until integrated.
  8. Refrigerate cookie dough for 20 minutes
  9. Preheat oven to 375 degrees.
  10. Remove cookie dough from fridge and spoon portions onto lined cookie sheet. Use a quart size ball jar lid to shape cookies (place lid on sheet and fill 3/4 full, pressing dough to edges to form). Careful not to crowd cookies on sheet.
  11. Bake 18-21 minutes until golden brown.

Makes 20-24 cookies. Enjoy!